Best Ever Lasagna Soup Recipe (You'll Want to Eat This Soup for Days) by Erica Kane
Prep Time: 5 minutes
Cook Time: 1 to 2 hours
Total Time: 1 to 2 hours and 5 minutes
Servings: 6 to 8
- olive oil
- 4-5 links sweet turkey sausage (if you prefer, use a spicier variety)
- 1 1/2 onions, diced
- 5 cloves garlic, minced
- 30 ounces (2 15-ounce cans) tomato sauce
- 42 ounces diced tomatoes (28-ounce can and 14-ounce can)
- 32 ounces low-sodium chicken broth
- crushed red pepper
- 1 box lasagna noodles (feel free to use gluten-free or whole-wheat noodles, whatever floats your boat)
- 1/2 cup basil, chopped
- 3/4 cup mozzarella cheese, shredded
- Parmesan cheese, grated, for garnish
- parsley, chopped, for garnish
Here’s how you make it:
- Using a large Dutch oven, cook sausage, onion and garlic over medium-high heat. Cook until the sausage is crumbled and browned, and the onion becomes translucent, approximately 10-12 minutes.
- Add chicken stock, tomato sauce and diced tomatoes. Season with salt and crushed red pepper (don't overdo the pepper unless you're a big fan of spicy lasagna). Bring to a boil, then reduce the heat and simmer. Depending on how much time you have, I'll allow a soup like this to simmer on the stove for hours over very low heat. Feel free to do the same – the soup will recognize the love! Just don't forget to stir every once in a while.
- About 15 minutes before you're ready to eat, bring the soup back up to a boil and add the noodles to the pot. Cook until al dente (this usually takes a little bit longer than the package instructions say since we're not using a pot of boiling water). When noodles are done, add mozzarella and basil.
Notes: Serve in large soup bowls (so you can shovel in all the goodness). Top with Parmesan and parsley, if desired.
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